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Brown Butter Carrot Cake Cookies
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Brown Butter Carrot Cake Cookies

1 godz. 50 minPorcje: 10Nutri-Score D€€
od @welcometoangieskitchen18 importówugotowano 0 razy
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Składniki

10 osób
  • unsalted butter (cubed, for browning)Nabiał180 g
  • light brown sugarSpiżarnia100 g
  • granulated sugar (divided between cookies and frosting)Spiżarnia200 g
  • egg (large)Nabiał1 kawałek
  • egg yolk (large)Nabiał1 kawałek
  • vanilla bean pasteSpiżarnia5 ml
  • baking sodaSpiżarnia5 ml
  • salt (a pinch)Przyprawy1 g
  • ground cinnamonPrzyprawy5 ml
  • all purpose flourProdukty zbożowe220 g
  • carrots (finely grated and squeezed dry)Warzywa i owoce85 g
  • walnuts (toasted and chopped)Orzechy i nasiona35 g
  • cream cheeseNabiał250 g
  • butter (softened, for the frosting)Nabiał35 g
  • whipping creamNabiał100 ml
  • vanilla extract (or ground vanilla powder)Spiżarnia5 ml

na porcję

Wartości odżywcze

320kcal

Węglowodany
33 g
Białko
4 g
Tłuszcz
19 g
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krok po kroku

Przygotowanie

  1. Prepare the carrots

    • Finely grate the carrots.
    • Squeeze out as much liquid as possible and set the shredded carrots aside.
    Krok 1

  2. Brown the butter

    • Add the cubed butter to a skillet or saucepan and melt over medium heat.
    • Stir constantly until the milk solids turn brown and it smells nutty, being careful not to burn it.
    • Pour into a large bowl and let cool.
    Krok 2

  3. Make the cookie dough

    • Add the granulated sugar and brown sugar to the cooled brown butter and mix to combine.
    • Add the egg, egg yolk and vanilla bean paste and mix until fully incorporated.
    • Add the flour, baking soda, salt and cinnamon and fold gently until just combined.
    • Fold in the shredded carrots and walnuts.
    Krok 3

  4. Chill the dough

    • Scoop 10 equal portions of cookie dough onto a baking tray lined with parchment paper.
    • Cover and place in the fridge to chill.
    Krok 4

  5. Bake the cookies

    • Preheat the oven to 180 °C.
    • Place the cookies on a large baking tray lined with parchment paper, leaving space between them (maximum 5 per tray).
    • Bake for 12 minutes.
    Krok 5

  6. Cool the cookies

    • Remove the cookies from the oven and place them on a wire rack.
    • Let them cool completely before frosting.
    Krok 6

  7. Make the frosting

    • Combine the sugar and softened butter until slightly creamy.
    • Add the cream cheese and vanilla and mix until smooth.
    • Add the whipping cream and whip until slightly fluffy.
    Krok 7

  8. Frost and serve

    • Scoop or pipe the frosting on top of the cooled cookies.
    • Enjoy.
    Krok 8
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